Slow Cooker Layered Enchilada Dinner

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6servings
300minutes
500calories

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Source: www.bettycrocker.comReport recipe

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*****

Nutrition Info

Nutrients	Proteins
Vitamins	B₁, B₆, B₉, D
Minerals	Iodine, Potassium

Ingredients Jump to Instructions ↓

1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro

Instructions Jump to Ingredients ↑

In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top
Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes
Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

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Slow Cooker Layered Enchilada Dinner

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Source: www.bettycrocker.comReport recipe

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Nutrition Info

Ingredients Jump to Instructions ↓

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